Sunday, December 29, 2013

Roasted Salmon with Grapefruit and Avocado Salsa

Today I decided to do some major housecleaning in my kitchen. I haven't done that in a while. One of things that I have been meaning to do is move my cookbooks. I have them over the stove and they are getting mighty greasy. So, I took them down, washed all the covers (good thing they are all hardback cookbooks) and moved them so that hopefully they won't get as greasy and dirty.

Of course when I take my cookbooks down, I have to read a few of them. I found my cookbook called Weeknight Fresh + Fast by Kristine Kidd. I had bought this one a while ago at a book sale at work and really hadn't read it yet. Long story short I found this recipe for Roasted Salmon with Grapefruit and Avocado Salsa that sounded interesting. I planned on making salmon for dinner and I had a grapefruit and avocado in the fridge. Perfect....

Well this meal was fantastic. I loved the flavors of the salsa ~ tangy and sour of the grapefruit, sweet of the avocado with a hint of hotness from the peppers. It worked well with the salmon. I did have to change the recipe slightly but I think the way I did it worked. I will write the ingredients that she had and then what I used.

Roasted Salmon with Grapefruit and Avocado Salsa

Ingredients:

3/4 lb salmon 1 1/2 inch thick (I used about 1 1/4 lb)

olive oil

course kosher salt and fresh ground pepper

Ancho chile powder (I didn't have this so didn't use)

fresh lemon juice from a Meyer lemon about 1/2 lemon used (I add this ingredient)

1 large grapefruit

1 small, firm but ripe avocado - pitted peeled and cubed

1/2 large jalapeno chile ~ seeded and minced (I used about 1 tsp of a hot pepper)

3 tablespoon red onion diced (I used 1/4 cup)

2 tbsp fresh cilantro minced (I used 1 tsp ground)

1 tbsp fresh lime juice (I used fresh lemon juice)

Directions:

Preheat oven to 375 degrees

Place parchment paper on small cookie sheet. Place salmon on parchment paper, skin down.

Brush flesh of salmon with olive oil.

Add salt and pepper to taste. If you have ancho chile powder add it here.

Squeeze juice of 1/2 Meyer Lemon over salmon. I just used my hand and then cut the lemon in slices and place over salmon.

Bake at 375 degrees for about 18 minutes until almost opaque in the center. (Once it is easy to flake it is done).

While salmon is cooking, peel and remove white part of grapefruit. Over small bowl, using a sharp knife cut between the membrane to remove grapefruit. Squeeze membrane to get all the juice. Cut grapefruit in small pieces.

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